How do you cook quince? It’s Autumn and quinces are in season. As you all might have guessed by now, Autumn is my favorite season. The air turns clean and crisp but not too cold. The leaves turn beautiful colors and cover the ground. All the best holidays are just a moment away, and some of the best fruits and vegetables are in season. Everything from persimmons, baby pineapples, and pomegranates, to pumpkins, squash, and parsnips.

Quince falls in this category as well and last week I purchased one at the grocery store. I had never seen a quince in real life, let alone prepared one. I have had quince paste at high tea on sandwiches and scones, but beyond that quince was a total mystery to me.

So what exactly is a quince you ask? Quince is a native of the Middle East. It grows on a bush and is similar in appearance to a pear, but has the texture of a hard, unripened apple. During a recent tour of the gardens at the Getty Villa with my Mom, I learned that quince was thought to be the proverbial “apple” in the Garden of Eden.

Quince courtesy of Wisegeek.com

According to WiseGeek.org, the fruit was used thousands of years ago in Middle Eastern cooking to stew with lamb, pork and goat meat. Sounds yummy to me. Eventually quince made its way into Western cultures and the people of England and France turned quince into preserves, pastes, and jams which is how it is used mostly today. Quince is also used to make fruit juice in Germany. I think I’ll have to give quince juice a try one of these days, sounds delish!

One of the first things I noticed about quince is the smell. Quince is very fragrant and smells of candy or a sweet vintage perfume. I even tried rubbing the fruit on my wrists, no joke. I will definitely be figuring out a way to make some sort of body butter or oil using quince so stay tuned for that.

Now that you know a little bit about quince, let’s get into how I prepared mine. Before I came up with the idea to roast it with Brussels sprouts, I took a bite out of it. I couldn’t help it it smelled soooo good. I soon regretted doing that. Quince is not a fruit you can just pluck from the bush or grocery store bin and eat.

You do have to stew it, fry it, bake it, juice it, or roast it. It is sweet but it’s firm, a little hard to chew because of the tough skin, and it leaves a weird grainy texture behind on your tongue and teeth. Not a good feeling, trust me. I also hit up my social media friends and asked if anyone had suggestions on how to prepare/eat quince. Someone told me to look up recipes online which I did, but didn’t really find anything that sparked.

I thought about cutting up the quince and boiling it down with some sugar and red wine to make a quick chutney, but that didn’t really hit the creativity spot for me either. Then I remembered the Brussels sprouts sitting in my crisper and it hit me. Roast Brussels sprouts and quince together! I did just that and it was amazing and super easy.

1. First cut your Brussels sprouts in half. I cheated and bought the pre-cut ones in the produce section.

2. Next peel, slice, and core one quince. I use a melon baller to core my fruits, fyi.

3. Remove the paper and slice up one shallot.

4. Smash and remove the paper from about 8-10 cloves of garlic

5. Throw everything in a bowl, add some seasonings, stir until everything is coated,

6. Then place on a foil lined cookie sheet and roast for 25-30 minutes at 375 degrees.

Roasted Brussels Sprouts and Quince

I served this with roasted salmon and baked sweet potatoes. It was an excellent, quick, delicious and healthy meal. If you try this recipe, please be sure to take a picture and post in the comments section below. If you have any questions or just some nice things to say, please post in the comments section below. I love to hear from you

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]]>https://gaiagoodnessnaturalfood.wordpress.com/2014/10/08/roasted-brussels-sprouts-and-quince/feed/0Roasted Brussels Sprouts and QuincesprophetRoasted Brussels Sprouts and QuinceQuince courtesy of Wisegeek.comRoasted Brussels Sprouts and QuinceRoasted Brussels Sprouts and QuinceRoasted Brussels Sprouts and QuinceThe Best Deviled Potato Skins Ever!!https://gaiagoodnessnaturalfood.wordpress.com/2014/10/06/the-best-deviled-potato-skins-ever/
https://gaiagoodnessnaturalfood.wordpress.com/2014/10/06/the-best-deviled-potato-skins-ever/#respondMon, 06 Oct 2014 21:13:44 +0000http://gaiagoodnessnaturalfood.wordpress.com/?p=1857My apologies for the late post. I became a Mother last weekend. How crazy is that?

I decided to foster a little kitten and I’ve had some adjusting to do with having an animal in my house. I love animals but I’m not what you call an animal person – someone who finds joy in caring for an animal. Don’t get me wrong, I love Kitten, the name I call him even though he’s been named Patch by a friend of mine who actually found him. However, I am honest with myself about how much time and energy it takes to be a pet owner.

Kitten demanding cuddle time

Kitten is 10 weeks hold and is quite curious about any and everything in my apartment and on my body. He loves to cuddle, paw at my house plants, try to get in the shower with me, sit on my chest and sniff my mouth, as well as sit on my keyboard as I am trying to type. While these things are so darned cute I want to cry, they can be distracting since I work from home. Which is why I worked from here on Friday.

Not bad at all, especially since I trotted across PCH (Pacific Coast Highway) to hit the beach after I was done writing, but you get the jest of what I’m trying to say. I learned a lot about myself this past week while looking after Kitten, and one thing is certain, I am not ready to be a Mom to anything that requires more than a twice a week watering (my house plants and my small urban garden).

I am actively seeking the perfect home and owner for Kitten so if you or someone you know lives in the Los Angeles area and wants a beautiful, playful, neutered, house trained, litter trained kitty, please contact me directly at gaiagoodnessnaturalfoods@gmail.com.

Even though I’ve been busy being a Mama, I still found time to play in the kitchen and create another tasty recipe. We’ve all had potato skins at some point in our lives, and if you haven’t then skip it and try my recipe for Deviled Potato Skins instead. It’s literally potato skins ‘turnt’ all the way up! And yes, I meant to say ‘turnt’. These potato skins are absolutely delicious and I even submitted this recipe to the Eggland’s Best recipe contest.

You will need potatoes of course. You can use whatever kind of potato you choose, and whatever size just be sure to adjust the measurements and cooking time accordingly. I used large baking potatoes because I served mine as a main dish but you can use smaller potatoes and serve it has an appetizer and these would be a winner at any football party.

While the potatoes are the main ingredient, the true stars of this recipe are the blue cheese and bacon. I don’t have to tell you about the awesomeness that both these ingredients bring to any meal. Let’s be real, bacon and cheese just makes things taste better, no matter what it is. Putting the two together is like fireworks exploding in a perfectly black sky on a warm Summer night with a cool breeze…

Okay, I’m back from my day trip to dreamland. That happens sometimes when I’m taking about bacon.

I also added eggs and cream cheese to the potato filling to help bind all the ingredients together and give it a creamier more rich texture than you would find in your traditional ‘skin’. For a more bold and robust flavor I added Worcestershire sauce and shallots, which gives a nice punch. Then to round out all the flavors and add a bit of green to this decadence, I threw in some frozen spinach. De.Li.Ci.Ous!!

Deviled Potato Skins

You can serve these babies with a dollop of sour cream or Greek yogurt with chopped chives sprinkled on top. Your tastebuds will thank you! Check out the recipe below and give it a try. Let me know how it turns out. If you use a different kind of potato, please share your results by commenting below.

Enjoy!

Deviled potato skins – makes 4 – 8 servings

2 large baking potatoes

1 pk. Cream cheese softened

5 oz blue cheese

5 strips bacon cooked

2 eggs

2 Tbsp Worcestershire sauce

2 Tbsp melted butter

¼ tsp salt

¼ dried dill

1/8 tsp black pepper

1 pk frozen spinach thawed and squeeze drained of moisture

1 medium shallot

Wash and blot dry potatoes

Bake in a 375 degree oven for 45-60 minutes or until tender in the center.

Allow potatoes to cool enough to handle.

Cook bacon until chewy with a little crisp, drain off fat, and chop into bite sized pieces.

Heat butter in a skillet over a medium flame

Saute chopped shallots until they start to caramelize

Add spinach and season with salt and pepper. Saute until the spinach is heated through.

Turn of flame.

Split potatoes in half length wise.

Using a spoon, scoop out as much of the inside of each potato half without damaging the outer skin.

Place the potato “meat” into the food processor with softened cream cheese, dried dill, and Worcestershire sauce, blend until thoroughly combined.

Add in eggs one at a time, blending thoroughly between each egg.

Transfer potato mixture, bacon pieces, and spinach mixture to a large bowl.

Add blue cheese to the bowl and combine all the ingredients thoroughly.

Rub the outer skin of each potato half with olive oil and sea salt.

Place the halves skin side down in a greased baking dish

Fill each half with the potato filling, all the way to the top.

Place baking dishes in a 375 degree oven for 40 minutes or until the tops turn golden.

Take the potatoes out of the oven and top with mozzarella cheese.

Place the potatoes back in the oven for another 8-10 mins or until the cheese starts to bubble and turn golden.

Remove the potatoes from the oven, allow to cool for about 10 minutes and then serve!

Fall is here!! Hallelujah! This is my favorite time of year plus I appreciate not burning up in the Los Angeles heat in my 1930s apartment with no air conditioning. One of the costs I pay for my vintage loving, “my apartment MUST have character” discerning self.

With so many festivities and holiday celebrations coming up, Fall is the perfect time to cook good old hearty meals that warm the body and soothe the soul. It’s also the time when I switch out my slow cooker for my Tagine. Since Los Angeles gets Hell hot in the Summer, I use my crock pot or slow cooker to make one pot meals because turning my stove or oven on for more than 15 minutes is completely out of the question.

Yes, this is another Tagine recipe because, well frankly I love cooking with it. Tagines are one of those staple cookwares that every chef from home to pro must have in their arsenal. I just started cooking with Tagines a little over a year ago and it has changed my life. No really, it has. On those days I want to eat an amazing meal that I can survive off of for a few days but I don’t feel like making a huge fuss, I turn to my Tagine. It’s like the slow cooker only faster. You put ingredients in, pop it in the oven for a specified time, and out comes awesomeness.

With that being said, the awesomeness I have to share with you today comes straight from my very own Tagine using traditional Moroccan ingredients that I purchased from the Crenshaw Farmer’s Market from one of my favorite vendors, Hollywood Star Farms. They make a tantalizing selection of exotic sauces like piri-piri, an assortment of spiced ketchups, and my favorite, and the stars of this featured recipe, Moroccan Harissa and preserved lemons. If you are in the Los Angeles area be sure to check out Hollywood Star Farms at the Crenshaw, Hollywood, and Silver Lake farmer’s markets. You’ll love it!

Okay, let’s get to today’s recipe. It’s super easy, delicious, and healthy. Oh and it’s a bit spicy because Harissa contains red chili peppers. We’ll discuss a little more about Harissa but you can click this link, http://en.wikipedia.org/wiki/Harissa for more details.

I’m going to show you how to make Moroccan Beef Stew in a Tagine. You can also use ground lamb, chicken, or turkey. For my vegan and vegetarian friends, try tofu or Tempeh.

I start off by browning organic grass fed beef in Grape seed oil in a hot skillet over a medium flame and then draining the fat using a colander or slotted spoon.

Grass-fed ground beef

Next I toss in some kale, garlic, ginger, and salt with the beef and cook it until the kale starts to wilt a bit. Then I turn off the flame and set the skillet aside.

In a bowl I mix together one jar of Harissa, chopped preserved lemons, honey, chili paste and spices and set it aside.

*A quick little side note, Harissa is to the Middle East what ketchup is to the United States, a major condiment staple that is served with almost every meal. Harissa is spicy and full bodied and can be served in dishes as an ingredient or as a dipping sauce for vegetables, meats and breads.

*Preserved lemon is another widely used condiment in North Africa and in India. Preserved lemon is basically the Middle Easts’ pickle. It is used to cook with in dishes and can also be eaten with meals. Preserved lemons are very salty and sour and add a little zing to many dishes. I’ve even used them in my pasta sauces and salsas, delish!

Okay, back to the recipe. After cutting up the eggplant, potatoes, red onions, tomatoes, and fresh basil, I add them to the Tagine. Then I pour over half of the Harissa mixture and combine until all the veggies are completely coated.

Eggplant, Kale, Potatoes, Garlic, Ginger, Onions

I add the other half of the Harissa mixture to the beef and kale in the skillet and stir until all the ingredients are thoroughly combined.

I lay the beef on top of the raw veggies in the Tagine and put the lid on. Then I pop the Tagine in my pre-heated 375 degree oven for 20 minutes. After 20 minutes, I take the Tagine out of the oven VERY carefully because it gets extremely hot!! The veggies are cooked enough to where I am able to remove the lid and stir all the ingredients together. Then I put the lid back on and continue cooking for another 20-30 minutes or until the potatoes are nice and tender.

I remove the Tagine from the oven after 20 – 30 minutes and allow the stew to cool for about 15 minutes before diving in. Serve this Moroccan Beef Stew with flatbread, feta cheese, and Greek yogurt dip OR with steamed Jasmine rice and Plantains like I did here.

Moroccan Beef Stew

To switch it up a bit the next day, try adding some of cold stew to the center of raw crescent roll dough. Fold and crimp the edges making sure none of the filling seeps out. Bake according to the crescent roll instructions on the package, or until the dough is golden brown, for a delicious Moroccan Beef Stew pocket!

Good day class, today we are going to learn how to properly scramble eggs. This might seem like a simple and obvious process. Put butter or oil in a hot pan, whisk eggs in a bowl, pour eggs into said hot pan and then cook them quickly before they stick or burn right? I mean that is how you learned to scramble them when you were twelve and your parents started letting you use the stove by yourself.

Well, let’s think about that process for a minute. Most of the time, we have the flame up way too high and therefore leaving behind half the eggs stuck to the pan. Whatever eggs end up on our plate tend to look like, forgive me, little yellow and golden brown turds with a slight burnt plastic like texture. Come on, admit it. You’ve either cooked eggs like these or had them cooked like this for you. I know I certainly have. They were pretty good too with the right amount of salt and pepper, maybe the occasional cheese slice melted on top or chunked throughout the scramble.

Scrambled eggs

Not a big a deal, but when I started cooking more seriously, I realized what a huge and common mistake most folks, including myself were making when scrambling eggs.

I’m a “scrambled well” type of gal. I will never eat runny eggs, period. So, when I scrambled my eggs, for years I would cook them until all the yolk and white was solid. However, I was literally cooking the life out of my eggs hence the yellow/brown turd and plastic comparison. It is a gross but pretty accurate description of eggs I’ve made and even had at restaurants. I knew there was a better way, and so began my experiment with cooking the perfect scramble.

I tried a few different methods that worked, meaning the eggs no longer stuck to the pan, but I found that I was using way too much fat to cook the eggs.

Then one day it came to me, a flash back to my Aunt Joyce’s kitchen when I was a girl. She made cheese eggs in a skillet over a low-medium flame, melting a pad of butter in some water, and then melting the cheese in the water and butter before adding the whisked eggs. She cooked the eggs slowly and I remember thinking, “gee I didn’t think eggs took this long to cook.” They were probably the most fluffy, brightly colored yellow and enjoyable eggs I had tasted. She said she learned this method from her Mother-In-Law who lived in Georgia, hence the title “Country Style Soft Scramble”.

I don’t know why that memory stayed tucked away in my head for all those years but I was happy it had decided to surface so that I could start scrambling eggs the way they are meant. This method is so flawless I entered it into a recipe contest, of course adding my own little twists and turns like whisking sour cream or Greek yogurt into the eggs. If you haven’t tried this, give it a shot. It gives the eggs a nice lift and adds more fluff to the texture and brightness to the color.

Country Style Soft Scramble

Okay, so now that I am done with the background on my scrambled egg journey, let’s fast forward to today where I am going to share with you the easy and proper way to get the perfect scramble that is cooked well but still soft and fluffy. Here we go.

You will need: a whisk, bowl, non-stick skillet (I love to use my cast iron skillet), and a large spoon

4 large eggs

4 tbsp water

1 tbsp salted butter

1 tbsp sour cream or greek yogurt

Sea salt and black pepper to taste

¼ cup Asiago cheese shredded

¼ Gouda cheese shredded

In a bowl, whisk together eggs, and sour cream or yogurt until thoroughly combined. (no sour cream lumps if you can help it). Set aside.

Heat 4 Tbsp of water in a skillet over a low-medium flame.

Once the skillet is hot, add 1 tbsp (1 pad) of salted butter and allow it to melt thoroughly into the water.

Add all the cheese to the water and butter mixture in the skillet.

When the cheese begins to melt, pour in the egg mixture.

When the egg starts to firm up a little bit, use a large spoon, preferably hard plastic, and stir the eggs and cheese together making sure to combine thoroughly.

The key to perfect scrambled eggs is cooking them slow and low.

If you notice the skillet is too hot turn the flame down.

Your eggs should be done after 8-10 minutes, maybe less if you like softer eggs. I like mine well done!

Be sure to stir constantly.

All the water should be evaporated.

Nothing should stick to the pan and your eggs should be fluffy with a bright yellow color.

Spoon the eggs onto a plate, garnish with some parsley or dried dill and enjoy!

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]]>https://gaiagoodnessnaturalfood.wordpress.com/2014/09/10/how-to-scramble-eggs-country-style-soft-scramble/feed/020140710_114831sprophetCountry Style Soft ScrambleCountry Style Soft ScrambleFrench Toast: Breakfast or Dessert?https://gaiagoodnessnaturalfood.wordpress.com/2014/09/04/french-toast-breakfast-or-dessert/
https://gaiagoodnessnaturalfood.wordpress.com/2014/09/04/french-toast-breakfast-or-dessert/#respondThu, 04 Sep 2014 19:56:55 +0000http://gaiagoodnessnaturalfood.wordpress.com/?p=1822I loooove french toast! Traditional with syrup or stuffed with fun stuff like lemon preserves and blueberries. Mmmm! I might have to try that one actually. Like most of us I usually have French toast for breakfast, but I wonder is it really a breakfast item or a dessert? What say you?

I don’t think there are any hard and fast rules on this. If anything, the ingredients that are used to make the French toast would ultimately define it as breakfast or dessert.

For example, I recently submitted a recipe for French toast to a cooking contest in the dessert category instead of breakfast. I did so because I stuffed Challah bread with fresh raspberries, bananas, chopped pecans and dark chocolate chunks, and then garnished the finished product with a dusting of powdered sugar and cocoa powder.

Raspberry, Banana, Chocolate, Pecan Stuffed French Toast

In my book, that constitutes as a dessert, but I wouldn’t object to having it for breakfast. I mean I’m the girl who will have cake and potato chips as the most important meal of the day, and be proud of it.

Whatever the consensus, French toast is delicious no matter what time of day. On top of it being yummy, it’s super easy and quick to prepare with ingredients you usually have in your fridge, unless you want to get fancy. In the event a fancy flare comes over you, consider trying out my recipe for Raspberry, Banana, Chocolate, Pecan Stuffed French Toast. That’s a mouthful both in language and flavor. I promise you will love it. Check it out.

Raspberry, Banana, Pecan, Chocolate Stuffed French Toast

Raspberry, Banana, Chocolate, Pecan Stuffed French Toast

Makes 2 pieces

(Challah or Egg Bread) about 1 inch thick

½ cup banana sliced thin

½ cup whole raspberries

2 handfuls dark chocolate chunks

¼ cup Pecans chopped

4 eggs

1 cup Heavy cream or melted vanilla or butter pecan ice cream

4 tbs Sugar

¼ tsp Cinnamon

¼ tsp nutmeg

2 Tbsp melted Butter

Cocoa powder

Confectioners sugar

You will need: Mixing bowl, whisk or fork, skillet, spatula, sifter.

In a bowl, whisk together eggs, cream, sugar, cinnamon and nutmeg. Set aside in the fridge.

Cut a 3 inch slit in the side of the bread, deep enough to hold the stuffing, but do not cut clean through. Keep the edges of the bread in tact.

Stuff bread with chocolate, raspberries, pecans, bananas, in that order until the center is filled. Repeat if necessary, but do not over stuff.

Remove egg mixture from the fridge and give a a good whisk.

Dip the stuffed bread into the egg mixture making sure all sides of the bread are coated.

Heat a skillet over a medium-high flame

Melt 2 Tbsp butter in the skillet

Remove the bread from the egg mixture, allowing any excess egg to fall away

Lay the bread flat in the skillet

Allow to cook for about 5-6 minute or until desired doneness and then flip using a spatula

Cook for another 5-6 minutes

Using a spatula, remove the French toast from the skillet

Plate the French toast, cut into triangles, dust with confectioners sugar and cocoa powder through a sifter

I debated long and hard on whether or not to post this recipe because I had considered adding it to my list of future Gaia Goodness products, but some things are just too good to keep to yourself and have to be shared. Now that’s not to say I won’t be bottling this seasoning up one day, but for now I’ll give it away for free.

The flavor of this seasoning is bold and smoky kind of like molé. It turned out to be more of a paste which I love because it distributes easily throughout whatever dish you are making. I mixed it in with some browned ground beef, but it would go nicely with chicken, steak, pork, fish and vegetables.

I fried up a flour tortilla in some coconut oil, added some shredded Jack cheese and topped it off with my homemade Avocado Tomato and Radish salsa. I swear these were the most delicious tacos I’ve had in long time, and that’s saying a lot living in Los Angeles. I ate these tacos for a week straight and I could still go for more, they were sooo good.

Also, don’t forget to donate to my Indiegogo Campaign to help get Gaia Goodness Banana Mango Ketchup on shelves and in online stores. Thank you for your continued support!

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]]>https://gaiagoodnessnaturalfood.wordpress.com/2014/08/27/homemade-taco-seasoning-using-banana-mango-ketchup/feed/0IMG_2731sprophetTaco seasoningBeef Taco with Avocado, Tomato, and Radish salsaApple and Radish Open-Face Sandwich and Update!https://gaiagoodnessnaturalfood.wordpress.com/2014/08/19/apple-and-radish-open-face-sandwich-and-update/
https://gaiagoodnessnaturalfood.wordpress.com/2014/08/19/apple-and-radish-open-face-sandwich-and-update/#respondTue, 19 Aug 2014 18:45:30 +0000http://gaiagoodnessnaturalfood.wordpress.com/?p=1784Today’s recipe is a quickie that is so simple yet so delicious. It’s my take on the classic radish and butter sandwich. Of course you know I had to add a little bit of a twist, but we’ll get to that later.

Apple and Radish

Right now, I want to share some news with you.

So much has happened since my last post! To recap, my Indiegogo campaign is still rolling full steam ahead. I am 18% funded so far with 28 days left before the campaign ends. The campaign officially ends on September 15, 2014 11:59 PM (PST), so mark your calendars. If you haven’t already made a donation or shared the campaign with friends, please click the box below to do so now.

Speaking of contests, I am entering into two more recipe contests with deadlines this month. One is the Martha Stewart Trisquit challenge and the other is hosted by MGM. Neither offer cash prizes as the reward but the possible promotion and connections could be a more valuable payoff than a cash prize. Whether I win or not, I get to have fun being creative in the kitchen which is always a win for me

I have also started pulling together sample packages of Banana Mango Ketchup to shop to restaurants and boutique specialty foods shops in the northern and southern California region. I intend to land my first business to business customers before the year ends.

Oh, I am also going to be doing a pop up kitchen in a Los Angeles restaurant (stay tuned for details), serving up some delicious meals cooked using my Banana Mango Ketchup. I get to keep 50% of whatever money is made that evening. I’ll have more details on that very soon.

As you can see, your girl has been a busy bee. There are so many beautifully exciting opportunities presenting themselves to me right now. And, I am saying YES to them with no expectation, just a knowing that whatever the result, it is always for my highest and best good. I move forward with great joy and appreciation.

With that said, I appreciate your time and energy and I joyously share with you the recipe for my Apple and Radish Open-Face Sandwich. Give it a try and leave a comment about how it turned out for you.

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]]>https://gaiagoodnessnaturalfood.wordpress.com/2014/08/19/apple-and-radish-open-face-sandwich-and-update/feed/0Apple and RadishsprophetApple and RadishScreen Shot 2014-08-19 at 10.19.57 AMReferral ContestMini Quiche in Wonton Wrappers and Updates: Appreciation, Contest, and Videohttps://gaiagoodnessnaturalfood.wordpress.com/2014/08/13/mini-quiche-in-wonton-wrappers-and-updates-appreciation-contest-and-video/
https://gaiagoodnessnaturalfood.wordpress.com/2014/08/13/mini-quiche-in-wonton-wrappers-and-updates-appreciation-contest-and-video/#respondWed, 13 Aug 2014 21:00:24 +0000http://gaiagoodnessnaturalfood.wordpress.com/?p=1777Today’s recipe is one from my Eggland’s Best Recipe Contest submission. Read more… I put a little twist on the traditional quiche by using wonton wrappers as the crust to make mini quiches, and I just love them! The quiches are filled with mozzarella cheese, artichoke hearts, fresh basil and sun-dried tomatoes. This recipe is the perfect appetizer. To see all the steps, click the image below.

Click this image

UPDATE!! UPDATE!!! UPDATE!!

Thank you! I love you guys.

And the money keeps rolling in! Gaia Goodness is 17% funded, that’s $5,827 away from the goal, with 34 days left until the Indiegogo campaign ends. I am so overwhelmed with appreciation and gratitude for the outpouring of love and support I have received from friends, family and perfect strangers! This is confirmation that people believe in Gaia Goodness as much as I do and it is definitely a motivating factor. So, thank you for your continued support and love! It really does make a difference If you haven’t done so already, check out the campaign now. Just click the box below!

Click this image

Get Free stuff!

I am running a contest that will end on September 15, 2014, the same day as the end of the campaign. If you spread the word to your friends and family about the Gaia Goodness Indiegogo Campaign, and they make a donation, you could win some great prizes. For more details, click the image below.

Video!

I wanted to share my IndieGoGo Campaign video with you. It is an introduction to The Gaia Goodness Company, its mission, and why I need your help to expand it. Check it out: